1 tsp chilli jam, preferably made with scotch bonnet chillies
1 x 425g/15oz canned ackee, drained and rinsed well
2 garlic cloves, grated
2 red peppers, finely sliced
2 yellow peppers, finely sliced
1 bunch spring onions, finely sliced
1 tsp fresh thyme leaves, finely chopped
5 plum tomatoes, peeled and roughly chopped
1 tsp allspice berries, cracked
½ cinnamon stick
½ tsp black peppercorns, cracked
110ml/4fl oz extra virgin rapeseed oil
about 150ml/5fl oz fish stock, if needed
1 vanilla pod, casing only
500ml/17½fl oz semi-skimmed milk
4 x 150g/5oz natural smoked haddock fillets, boneless